TINY Kitchen Zucchini Cookies for Pups
Who else is overflowing with zucchini abundance? It's that time of year, folks. I'm looking for new ways of prepping zucchini on the daily just to keep up with the garden, and this lil' recipe idea is for our four-legged family members. That's right - put that zucchini to good use, and let's make some homemade dog cookies!
Our pups love these zucchini cookies so much, that when these are in the house they've been faking that they need to go outside only to run down our walkway, pivot, and run back in the door to beg for a treat! Hahaha. That's when you know you've got a winner. The best part is, they don't just taste great, but are loaded with nutrients for your pups. Zucchini is low in calories, fat and cholesterol but loaded in fiber, minerals and vitamins. I also have added ground flax seed to these treats which add healthy omega-3s which help their skin and coat.
I use silicone baking molds for shaping our dog treats, like the ones seen here, because I love the size, fun shapes, and easy cleanup. Don't have silicone molds? No problem - you can hand shape the dough into tiny balls, or use a fun cookie cutter to create your desired shape and size. The recipe below yields about 40 - 50 small cookies.
I hope you and your pup enjoy these tasty treats! Let me know what you think.
xoxo
Tessa
INGREDIENTS
1 large zucchini, grated
2 cups all-purpose flour
2 cups rolled oats (not instant)
1/2 cup ground flax seed
1 1/2 cups water
1 tbs molasses
DIRECTIONS
Pre-heat oven to 350-degrees
Get out two large mixing bowls
In one bowl, combine your flour, oats and ground flax seed
In the other bowl, combine the zucchini, molasses and water, stirring to combine
Gently add the dry ingredients to your wet ingredients, folding together to combine
Next, set up your silicone baking molds (you don't need to grease them!)
Don't have molds? Simply roll your dough into tiny balls, or roll it flat on a floured surface and use cookie cutters to shape.
TIP: If you do this, lay your shapes on a greased insulated baking sheet for cooking
Using a small spoon or spatula, load dough into your baking mold being careful to not overload
Once mold is filled, use a butter knife and a paper towel to scrape off excess batter
Place filled molds onto a baking tray (for stability) and load into your pre-heated oven
Cook for 35 - 40 minutes, remove molds from trays and place on rack to cool
Treats should pop right out of mold with a little nudge
Store your delicious treats in a covered container
NOTE: these can be left at room temperature for several days. If you notice your treats getting softer than you like, simply place in fridge or freezer. These freeze amazingly well, and preserve best that way.
